|Soaked channa||1 Cup (16 tbs) (garbanzos)|
|Ground black pepper||1 Teaspoon (plus more to taste)|
|Olive oil||2 Tablespoon|
|Yellow bell pepper||1 Large, cut into pieces|
|Carrots||1 Cup (16 tbs)|
|Celery||1 1⁄2 Cup (24 tbs), sliced|
|Sliced mushrooms||1 Cup (16 tbs) (sliced crimini + soaked dry porcini)|
|Garlic||3 Clove (15 gm), finely minced|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Diced tomatoes||28 Ounce (with juice)|
|Fat free vegetable broth||3⁄4 Cup (12 tbs)|
|Drained capers||3 Tablespoon|
|Minced flat leaf italian parsley||3 Tablespoon (1 tablespoon reserved for garnish)|
|Chile flakes||To Taste|
|Flour||50 Gram (to thicken mixed with water)|
|Dried oregano||1 1⁄2 Teaspoon|
|Chopped basil||1⁄3 Cup (5.33 tbs)|
In a large heavy sauté pan like Le Crousset, heat the oil over a medium-high flame.
Add the onion to the pan and caramelize, then add the garlic, stir and simmer, then add the bell pepper, onion, carrots, celery, mushrooms and any other vegetables you are using, simmering a little while, about 5-6 minutes until veggies are a little tender.
Add the wine and simmer until reduced by half, about 2 - 3 minutes. Add the tomatoes with their juice, broth, capers, chile flakes, and oregano. Simmer to cook down liquid.
Add flour mixed with water to thicken, continue simmering over medium-low heat about 10 minutes until thickened.
Spoon the cacciatore on a serving platter, then sprinkle with reserved parsley, grate fresh Parmigiano-Reggiano cheese on top, and serve with creamy polenta. (See recipe below)
• 1 cup polenta
• 1 1/2 cups half and half
• 3 fresh thyme sprigs
• 2 cloves fresh garlic, peeled and smashed
• 1 cup vegetable stock
• 1 tablespoon unsalted butter
• 1/4 cup freshly grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper
In a large pot add half and half along with thyme and garlic. Bring to a simmer then shut off the heat to let the half and half steep. Let it steep for at least 30 minutes.
Once steeped, remove the thyme and garlic. Bring the half and half back up to a simmer and gradually pour in the polenta in a slow, steady stream, whisking constantly.
Once the half and half is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano-Reggiano and salt and pepper.